This is the simplest way to enjoy freshly made homemade pasta, and also are the greatest. Add some chopped chilli to the butter and olive oil at the start. I like mine with a bit of garlic, chopped parsley, grating of Parmesan and freshly ground black pepper. Toss and you’re done. You can have it as-is or add a bit of grated parmesan or shaved truffle if you feeling fancy. Next, add 100 grams of the cooking water and boil to emulsify.In a pan, melt some butter and olive oil.When you are happy with the doneness of your pasta, strain it and keep back the 200 grams of cooking water. I like pasta that is cooked so that it does not have a noticeable bite to eat but also not too soft so the texture is mushy. Not all people like al dente pasta and most of the time this level of doneness varies from person to person. For example. Not by throwing it to the ceiling and seeing if it sticks, but by tasting it. Give it a bite after 1.5 minutes and decide how much longer you would want to cook it. Keep in mind that you need to save about 200 grams or millilitres of the pasta cooking water. Set a colander over the sink in order to drain the pasta. Boil on a not too vigorous boil for 2-3 minutes.
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